Peppers are gutted, washed and Pierce in several places with a knife. Filled with a mixture of eggs and the feta cheese. The opening of each dip in the flour. Arranged on a tray. Grated tomatoes mixed with salt, parsley and the oil and pour this sauce peppers. Bake in preheated 220 C oven. When pozapekat turn to roast the other side.

Hello, as newcomers to the art of cooking, I have a question. I tried the recipe, but as he did there was a problem, filled peppers, panezha began to ran out ... I put the peppers in another court in deeper and narrower than that of the baking pan are not quite lying. Also put a little flour into the mixture so as not to drip as it became more dense, and it was necessary to do another ... How do you solve the problem of leakage, there you have it with you !?

I do something similar, but not here tochno- differences, which becomes more tasty (I think): in the mix than eggs and cheese and put a little cheese (to increase the filling but not too salty for cheese), a little pre-braised onions, chop the parsley and pepper and a little tomato paste. Do not pierce peppers. Instead grated tomatoes for the sauce I put tomato juice + tomato paste mixed into it and a little water. I do not dunk and the hole in the flour.

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